T’is the season for celebration. And that often means for lots of eating too. So if you will be eating a lot, it’s always smart to choose the healthiest options. Me personally, I’m always on a strict and sometimes very inconvenient diet because of many allergies I have. But at the same time, I have to eliminate many foods from my diet that are very unhealthy anyway.
For my very first thanksgiving dinner, I researched some delicious pumpkin cookies recipes and changed some ingredients to much healthier options and to make it wheat free, gluten free, lactose free and soy free. So if you’re in for some yum yum for this Christmas, please do read my delicious, healthy buckwheat pumpkin cookies recipe below.
List of ingredients
- 1-2 cups of pumpkin
- 2 cups of buckwheat flour
- 1 egg
- 1/2 cup of honey
- 3/4 cup of coconut oil or olive oil (or 50/50 of both)
- 2 teaspoons of cinnamon
- 2 teaspoons of ginger
- 1 tablespoon vanilla extract
- 1 teaspoon of baking soda
- 1 teaspoon of baking powder
- 1 teaspoon of salt
- 1 teaspoon of almond milk
- 100 grams of chocolate chips
- Optional: 1/2 cup of walnuts or pecans
Mash the pumpkin with a fork in a big bowl so to a smooth mass with some small chunks of pumpkin here and there. Add the honey, oil and egg and mix well. If you choose to use coconut oil, it might be solid depending on the room temperature. Mix the ingredients well and, if you have any chunks of coconut oil, just put the bowl in the microwave on high for about 30-60 seconds to melt the rest. You can also start with melting the oil before you add it to the mixture.
Mix the baking soda and almond milk in a small glass or cup. Take another bowl and mix the buckwheat flour, salt, baking powder, cinnamon and ginger
gently. Then, mix the two together.
Add the flour mixture to the pumpkin mixture and divide the batter over two baking sheets. Put in the oven at 175 degrees Celsius for 25-30 minutes. Enjoy!